Papas Rellenas De Picadillo Meat Stuffed Potato Croquettes Food

PUERTO RICAN PAPAS RELLENAS (STUFFED POTATOES)

Steps:

• Peel potatoes and cut into uniformly sized chunks. Place in a pot and cover with water. Salt the water about (2 tablespoons). Boil until cooked through and easily pierced with a fork, about 20 minutes.
• Drain potatoes well and return to pot. Let any excess water evaporate. Mash with 1 tablespoon of cornstarch, egg and butter.
• Flour your hands with cornstarch and flatten about 1/2 cup of mashed potatoes into a disk in the palm of your hand. Add a heaping tablespoon of picadillo to the center of the disk and bring the edges of the potato up and around the picadillo. Seal the edges and roll into a smooth ball. Repeat until all the potato has been used up, making sure to coat hands in cornstarch each time.
• Deep fry the balls in hot oil (about 350°F) about 5 minutes, turning as needed until they are golden brown all over. Serve plain or with mayoketchup or mojo de ajo for dipping, if desired.

PAPA RELLENA: PERUVIAN STUFFED POTATOES

Steps:

• Gather the ingredients.
• Bring a large pot of salted water to a boil. Cook the unpeeled potatoes until they are tender when pierced with a fork, about 25 minutes.
• Once the potatoes are cooked, drain them in a colander.
• When they are cool enough to handle, peel and mash the potatoes thoroughly (or pass them through a potato ricer ).
• Season the mashed potatoes with salt and pepper to taste. Chill the potatoes uncovered for several hours, or overnight.
• Once the potatoes are very cold, stir the egg into the mashed potatoes until well mixed.
• Cook the egg in boiling water until hard-boiled and set aside.
• Heat the vegetable oil in a skillet. Add the onions, garlic, and aji pepper and cook until soft and fragrant.
• Add the cumin and paprika and cook 2 minutes more, stirring.
• Add the ground beef and cook until browned.
• Add the beef broth and the raisins and simmer for 10 to 15 minutes more, or until most of the liquid is gone.
• Stir in the green olives, if using.
• Season the mixture with salt and pepper to taste. Remove from the heat and let cool.
• Peel the hard-boiled egg and chop it into about 6 pieces.
• With floured hands, place about 1/4 cup of mashed potatoes in one hand, and make a well in the center.
• Fill the well with 1 to 2 tablespoons of the beef mixture and a piece of hard-boiled egg.
• Mold the potatoes around the beef, adding more potato if necessary to fully enclose the filling. Shape into an oblong oval with slightly pointy ends, about the size of a medium potato.
• Repeat with the rest of the ingredients; you should be able to make 6 croquettes. Coat each papa rellena generously with flour.
• In a deep skillet or deep-fat fryer , heat 2 inches of oil to 360 F. Set the oven to 200 F.
• Fry the potatoes in batches until they are golden brown.
• Drain them on a plate lined with paper towels. Keep the papa rellena warm in the oven until ready to serve.
• Serve with a side of ketchup, if desired, and enjoy.

PAPAS RELLENAS (FRIED STUFFED POTATOES)

Steps:

• Place the potatoes into a large pot and cover with salted water. Bring to a boil over high heat, then reduce heat to medium-low, cover, and simmer until tender, about 20 minutes. Drain and allow to steam dry for a minute or two. Mash in a bowl with 1/2 teaspoon salt until no lumps remain. Set aside to cool to room temperature.
• Meanwhile, heat the vegetable oil in a large skillet over medium heat. Cook and stir the onion, green pepper, and garlic in the hot skillet until the onion has softened and turned translucent, about 10 minutes. Increase heat to medium-high, and stir in the ground beef. Cook and stir until the beef is crumbly and no longer pink. Stir in 1 teaspoon salt, cumin, pepper, tomato paste, and vinegar until the tomato paste has dissolved. Scrape into a mixing bowl, and allow to cool to room temperature.
• Line a baking sheet with plastic wrap or waxed paper, and set aside. Beat the eggs in a mixing bowl, and set aside. Pour the bread crumbs and flour into separate, shallow dishes, and set aside.
• Once the potatoes and beef have cooled, form the potato balls: grab a handful of mashed potatoes, and split into two equal portions. Form each piece into a small bowl shape, and fill with the ground beef mixture. Place the two halves together, seal the edges, and smooth to make a round ball. Gently roll the ball in the flour to coat and shake off the excess flour. Dip into the beaten egg, then gently roll in bread crumbs. Gently toss between your hands so any bread crumbs that haven't stuck can fall away. Place the breaded potato balls onto the prepared baking sheet while breading the rest. Refrigerate 2 to 4 hours, or freeze for later use.
• To cook, heat the oil for frying in a deep-fryer or large saucepan to 350 degrees F (175 degrees C).
• Cook the potato balls in the hot oil in batches, using tongs to roll the balls around as they cook to ensure even browning, until crispy and golden brown, about 3 minutes per batch. Drain on a paper towel-lined plate before serving.

PICADILLO-STUFFED POTATOES (PAPAS RELLENAS)

Steps:

• For the picadillo: Heat the oil in a large saute pan over medium-high heat. Sprinkle the beef with salt and pepper and cook, stirring to break it up into small pieces, until browned and cooked through, about 3 minutes. Remove to a bowl using a slotted spoon and set aside, allowing the fat to remain in the pan. Add the cumin, garlic, onions and bell peppers and cook until soft and fragrant, 7 to 8 minutes. Add the meat back to the pan along with the white wine, and cook until the wine is reduced by half, about 2 minutes. Add the tomato sauce, raisins, olives, capers and bay leaf and continue to cook until all of the flavors have come together and the liquid is mostly absorbed, about 10 minutes. Add additional salt and pepper to taste and set aside to cool. Once cooled, drain off any excess liquid.
• For the potatoes: Place the potatoes in a large pan of cold salted water over medium-high heat. Bring the water to a boil, reduce the heat and simmer until tender, 20 to 25 minutes. Drain the potatoes and put them back in the same pan over low heat, shaking the pan to dry the potatoes, about 2 minutes. Pass through a ricer or a food mill (or mash thoroughly with a large fork) and stir in the butter and cream. Season with salt and pepper and set aside to cool.
• To assemble the papas rellenas: Roll 2/3 cup of the mashed potatoes into a ball. Create a well with your thumb and fill it with 2 tablespoons of picadillo filling; completely enclose the filling with some of the mashed potatoes, reforming the ball. Set on a large plate. Continue with the rest of the potatoes and picadillo filling.
• Place the flour, egg and cracker meal each in a separate shallow bowl. Roll the balls first in the flour, shaking off any excess, then in the egg and then in the cracker meal. Set the balls on a large plate, cover and refrigerate for at least 1 hour or up to overnight.
• Pour 3 to 4 inches of vegetable oil into a heavy-bottomed pan or Dutch oven and place over medium-high heat. Heat until a deep-frying thermometer inserted in the oil registers 375 degrees F. Fry the stuffed potatoes in batches, taking care not to overcrowd the pan and turning the balls to brown evenly, until lightly browned, 1 to 2 minutes. (You know you have cooked them too long if the coating starts to crack.) Remove to a paper-towel-lined plate using a slotted spoon. Repeat with the remaining balls, making sure the oil comes back to 375 degrees F between each batch.
• Arrange on a platter and serve while still hot.

PAPAS RELLENAS WITH PICADILLO DE PAVO

Steps:

• Picadillo:
• Heat a large skillet over medium-high heat and add 2 tablespoons of the olive oil. Put the turkey in the skillet and cook, separating the clumps of meat with a spoon or spatula, until crumbly and lightly browned, about 5 minutes. Transfer the turkey and any juices to a bowl. Reserve.
• Add the remaining 2 tablespoons olive oil and the butter to a skillet and heat until hot. Add the garlic, onion and bell peppers, season with salt and pepper, and saute for 10 to 15 minutes, stirring occasionally.
• Stir in the turkey, tomato, tomato paste, red wine, sherry, capers, raisins, olives, and scallions. Lower the heat to medium-low, season to taste, and cook for about 15 minutes until the flavors meld. Remove from the heat.
• Papas Rellenas:
• Combine the mashed potatoes and yuca in a large bowl. Lightly beat 2 of the eggs, and add to the potato mixture, along with the thyme, salt, black pepper, and cayenne. Cover and refrigerate for 30 minutes.
• Form the potato mixture into balls about 1 1/2 inches in diameter. Using your thumb or forefinger, make a little well large enough to hold 1/2 tablespoon of filling in each ball. Add the filling and pinch the dough to seal. Pat the seam gently, then roll the ball to make it smooth and round.
• Bring out 3 shallow bowls, Put the flour in 1 and season with salt and pepper. In another, beat the remaining 3 eggs with the water. Put the bread crumbs in the third bowl. Roll each ball in flour, then in the eggs, and then in the bread crumbs to coat.
• In a deep fryer or deep pot, heat the oil to 375 degrees F. Drop the papas rellenas in the oil, in batches, and cook until golden brown, about 3 minutes. Remove and drain on paper towels. Serve.

(PAPAS RELLENAS DE PICADILLO) MEAT-STUFFED POTATO CROQUETTES

Steps:

• PICADILLO FILLING: Mix together beef, garlic, peppers, scallions, olives, raisins, capers, bay leaves, cumin, oregano, tomato sauce, and sherry in a bowl. Cover and set aside for 30 minutes. Heat oil in a large pot over medium heat. Add beef and cook, breaking up meat with the back of a spoon, for 30-40 minutes. Season to taste with salt. Remove bay leaves.
• CROQUETTES: Put potatoes in a medium pot, cover with cold salted water, and simmer over medium heat until soft, 25-30 minutes. Drain, then mash with a potato masher until smooth. Set aside to cool. Beat yolks into potatoes one at a time, add nutmeg and parsley, and season to taste with salt. Whisk whites in a bowl just until soft peaks form, then set aside.
• Take 1 cup of the picadillo mixture. Oil palms of your hands, then shape 1/4 cup of potato mixture into a ball. Make an indentation in the center of the ball, then flatten it into a 4'' concave disk about 1/2'' thick. Fill center with 1 tablespoon picadillo. Cup potato mixture up and around filling. Pinch together to seal, reshaping to form a smooth ball. Dip ball into beaten egg whites, then into bread crumbs. Repeat process with remaining potato mixture and picadillo.
• Pour oil into a deep skillet to a depth of 2'' and heat until about 350° on a candy thermometer. Fry fritters in batches until golden brown on all sides, 3-4 minutes. Drain on paper towels.
• NOTE: Don't be frightened by the calorie count, since the amount is being calculated based on the whole picadillo recipe, not just the 1 cup needed for filling the croquettes.

CUBAN POTATO CROQUETTES WITH BEEF PICADILLO (PAPAS RELLENAS DE P

Steps:

• First prepare the picadillo. In a large bowl using your hands mix beef, onion, bell pepper, garlic, olives, raisins, capers, tomato paste, oregano, cumin, allspice and some pepper. Cover with plastic and leave at room temperature for 1/2 hour for the flavours to mix.
• In a large skillet, heat the olive oil and add the meat mixture with a splash of vinegar and a pinch of salt. Cook, while breaking up the meat frequently. If the meat starts to brown lower the heat, and continue to cook until most of the liquid has evaporated, about 30 minutes. The picadillo should be juicy, but not soupy.
• Boil the potatoes until very tender. Drain and let cool slightly. As soon as they are cool enough to handle, peel them and rice them into a large bowl. Cool completely.
• Add the egg,flour and parsley and mix well (hands preferred!). Season with salt and pepper. Put the mixture on a slightly floured board and knead until smooth dough. Divide into 12 even portions.
• Shape each portion into a ball, and flatten on the palm of your hand. Each ball should be about 4 inches.
• Put a tablespoon of picadillo in the center of the ball and pinch edges together to seal. Smooth the packet into a round ball, and seal any cracks. Roll the balls in breadcrumbs to coat.
• Fry the balls in the olive oil until deep brown, about 6-8 minutes. Drain on a cooling rack.
• Serve immediately, or keep warm in a 250°F oven for up to 20 minutes.

PAPAS RELLENAS (FRIED STUFFED POTATOES)

Steps:

• To make the potatoes:.
• 2Boil potatoes until fully cooked.
• 3Drain potatoes and mash with salt.
• 4DO NOT ADD BUTTER, OIL, OR LIQUID.
• 5Let cool.
• 6Make meat mixture:.
• 7Saute onions and green pepper until onions are limp.
• 8Add the garlic, beef, salt, cumin, black pepper, tomato paste and vinegar.
• 9Continue to cook until meat is completely cooked.
• 10Drain off excess fat and allow to cool.
• 11Now, grab a handful of mashed potatoes, split handful in 1/2 and make each one into a bowl pressing with fingers.
• 12Stuff the indentation in each 1/2 with ground beef or picadillo.
• 13Bring the two 1/2's together and smooth to make a round ball, the size of an overstuffed golf bowl. (This is the size used for a snack/lunch).
• 14If your going to use these for appetizers make them a lot smaller, the size of sauerkraut or rum balls.
• 15Dip ball into beaten egg and the flour until lightly covered.
• 16Dip the ball again into the eggs, and roll in breadcrumbs to coat thoroughly.
• 17Refrigerate for 2-4 hours or you may freeze these for later use.
• 18Use frying pan with enough oil to cover half the ball at a time.
• 19Heat oil to frying time (375°F) and drop each potato ball into oil.
• 20BE CAREFUL!
• 21Cook 2 minutes or until golden brown on one side and then turn over & cook the same.
• 22If you have deep-fryer heat oil to 375°F.
• 23Place the potatoes in a single layer in the basket and drop into oil for 3 minutes or until golden brown.
• 24DON'T OVERCOOK.
• 25Deep frying is best when they are frozen.

AIR-FRYER PAPAS RELLENAS

Steps:

• Place potatoes in a large saucepan and cover with water. Bring to a boil. Reduce heat; cover and cook until tender, 15-20 minutes. , Meanwhile, in a large skillet, cook beef, green pepper and onion over medium heat until meat is no longer pink; drain. Stir in tomato sauce, olives, raisins, 1/4 teaspoon salt, 1/4 teaspoon pepper and paprika; heat through. , Drain potatoes; mash with garlic powder and remaining 1 teaspoon salt and pepper. Shape 2 tablespoons potatoes into a patty; place a heaping tablespoon of filling in the center. Shape potatoes around filling, forming a ball. Repeat., Place eggs and bread crumbs in separate shallow bowls. Dip potato balls in eggs, then roll in bread crumbs. Preheat air fryer to 400°. In batches, place in single layer on greased tray in air-fryer basket; spritz with cooking spray. Cook until golden brown, 14-16 minutes.

PAPAS RELLENAS

Steps:

• 1) If you have leftover mashed potatoes, they would work best for this dish, but otherwise peel and cube your potatoes and cook them in simmering, salted water (1 tablespoon kosher salt per gallon of water) until they are fork tender, about 10 minutes.
• 2) Drain potatoes and add in butter and a pinch of salt and pepper. Mash well. Let potatoes cool before using in the recipe.
• 3) For filling, add diced onion to a medium skillet over medium-high heat with a drizzle of olive oil. Season with a pinch of salt and cook until onions are soft.
• 4) Add in beef and cook until beef is browned. Drain off any grease that has accumulated and add peppers, garlic, and spices. Continue to cook for a few minutes.
• 5) Remove from heat and season with salt and pepper. Let filling cool slightly then mix in grated cheese.
• 6) Heat at least a few inches of oil to 350 degrees in a large, sturdy pot.
• 7) To make papas, mix an egg into the cool mashed potato mixture.
• 8) Then take about 1/4-1/3 of a cup of mashed potatoes in your hand and make a small well in the center. Add a few tablespoons of beef filling. Cover with another small amount of potatoes and carefully mold the potatoes around the filling. Have patience and work slowly!
• 9) When the potato is formed (it's okay if some filling is showing), coat it well in all-purpose flour and set aside. Repeat until all filling or potatoes are gone.
• 10) When done, deep-fry potatoes at 350 degrees for about 8 minutes until they are a deep golden brown. Work in batches depending on the size of your pan.
• 11) Drain potatoes on a paper towel and keep warm in a 250 degree oven.
• 12) Serve with cucumber salad.

RELLENOS DE PAPA (STUFFED POTATO BALLS)

Steps:

• In a pot, combine potatoes, water and salt. Cook for 30 minutes or until potatoes are fork tender.Drain and immediately mash or put through a potato ricer.Add butter, egg, salt and cornstarch.Cool to room temperature.
• Follow carne molida recipe(link for recipe also in post)Let carne molida cool.
• Roast poblano pepper in a skillet over medium heat on both sides until nicely charred.
• Remove skin, seeds and stem. Rinse under cool water to get all seeds out.Add all ingredients to a blend and blend until smooth.Set aside until ready to use.
• Divide mixture in 12 balls.
• Cover palm of hand with cornstarch and make a hole in center of potato ball with fingers.
• Spoon the center with part of the picadillo mixture filling and bring mixture of potato over to cover filling.
• Coat lightly with cornstarch and proceed with remaining balls until all balls are ready.
• Note: Don't forget the light coat of cornstarch or potato balls can break apart while frying.
• If you are going to coat with panko crumbs, place egg wash in one bowl and panko breadcrumbs in another bowl.
• Place in egg wash first covering the entire ball with egg and then coat with breadcrumbs. Set aside and continue with other balls.
• Using a deep fryer, a deep skillet or saucepan add enough oil to cook potato balls comfortably. Note: When its time to add potato balls to oil, oil should cover balls at least halfway or fully.
• Bring oil to high heat (about 350 F) before adding balls or they will crumble if oil is not hot enough.Note: Check oil by adding a piece of crumb and if it sizzles, oil should be ready.
• Carefully add potato balls to oil when oil is hot.
• Cook until golden brown on all sides. Remove and drain on paper towels.
• Serve immediately with sauce and hot sauce (pique!).Enjoy!

PAPAS RELLENAS - STUFFED POTATO BALLS

Steps:

• Gather the ingredients.
• Mix together the hot mashed potatoes, eggs, butter and 2 teaspoons of cornstarch. Set aside and let cool.
• In a frying pan, heat the olive oil over medium-high heat. Add the ground beef and cook until no longer pink, stirring to break up the meat, 6 to 8 minutes.
• Add the sofrito, tomato sauce, oregano and salt to the cooked ground beef. Mix thoroughly. Turn the heat to low and simmer for 10 to 15 minutes. Remove from heat and allow to cool.
• Dust your hands lightly with cornstarch. Spread a spoonful of the potato dough mix in the palm of your hand. Make an indentation in the middle and stuff it with the meat mixture.
• Cover the filling with more potato dough. Shape into a ball. Dust the ball lightly with the remaining cornstarch.
• Repeat until mix is used up.
• Fill a pot with 2 inches of oil and heat to 370 F. Deep fry the stuffed potato balls until golden, about 6 to 8 minutes.
• Remove and drain on paper towels.